1 Fennel, 1 Large carrot
About Quarter of white cabbage 1/4 chopped onion 1 yellow pepper chopped 1/2 Cucumber 50g roughly chopped Rocket (ground ivy for foragers optional) 2 cups of cooled cooked chickpeas.
Grate the Fennel, Cabbage & Carrot together (machine better). Add all other ingredients to grated mixture. Add a dash braggs liquid amino acids or soya sauce, Pinch pink Himalayan sea salt generous with oil and 2 tbsp balsamic vinegar. Close the lid and leave sit for 15mins to infuse.
Vitamin c particularly fennel, onion & pepper), B Vitamins (particularly cabbage), manganese (very important for bones), Protein (chickpeas).